White Truffle Parmesan Risotto w/ Mushrooms
|
Prep Time |
10 min |
Course |
Main, Side |
|
Cook Time |
50 min |
Servings |
4 |
Ingredients
- 1 tablespoon butter
- 1 tablespoon NOLA Blends Garlic Infused Olive Oil (Or if you really like Truffle start with NOLA Blends White Truffle Oil or NOLA Blends Black Truffle Infused Oil)
- 1 cup sliced or diced mushrooms
- ½ onion, minced
- 1 ¼ cups Arborio rice
- ½ cup white wine
- 2 tablespoons butter
- 2 tablespoons NOLA Blends White Truffle Oil Or Use NOLA Blends Black Truffle Infused Balsamic
- ⅓ cup grated Parmesan cheese
- 1 teaspoon milk, or as needed
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
Directions
Heat chicken broth in a stockpot over medium-low heat until warmed.
Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion and mushrooms in the melted butter-oil mixture until translucent, about 2 minutes. Add Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. (alternatively you can add cooked pasta at this point) Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
NOTES: If you prefer to use pasta instead of rice, use cooked pasta (we prefer pappardelle)